Strawberry Banana Muffins
Baking,  Breakfast,  Cakes/Cupcakes/Muffins,  Desserts,  Muffins,  Recipes,  Vegetarian

Healthy Strawberry Banana Muffins

Delicious, fluffy, and easy my Strawberry Banana muffins are bursting with fresh bananas and juicy Summer strawberries. Sour cream gives these the perfect bite; no dry, crumbly muffins here! A great start to the day and a healthy breakfast for your whole family.

The Best Strawberry Banana Muffins

Sometimes you just want a little change up from your standard blueberry muffin. You will love my homemade strawberry muffins.

Don’t get me wrong, I love blueberry muffins, but I had these gorgeous strawberries that I didn’t want to waste.

My strawberry banana muffins are the perfect remedy.

Try my Blueberry Banana Oat Muffins

Fresh Strawberry Muffins

Strawberry muffins are a great way to use those extra Summer juicy strawberries. Right now it’s strawberry season and we are loving this great recipe.

I had some extra ripe bananas too, so I decided to make the perfect Summer muffin: Strawberry Banana Muffins!

Perfect Strawberry Banana Muffins

Try my Blueberry Banana Oat Muffins

Can I Use Frozen Strawberries?

Don’t have fresh strawberries on hand? You can absolutely use frozen strawberries! If you’ve happened to stumble on this recipe and it’s no longer Summer – no worries, you can make these ALL year long! Just use frozen berries.

One Bowl Banana Muffins with Strawberries

I am on a mission to help everyone from dirtying a bunch of dishes when it’s time to bake.

Sure, sometimes you need multiple bowls, but this recipe is not one of those times.

This is a one-bowl muffin recipe, friends!

Strawberry Sour Cream Muffins

The secret ingredients in most of my muffin recipes is Sour Cream; if you want delicious muffins, try it the next time. You can also use Greek Yogurt. Sour cream gives the batter a little bite and it adds the perfect amount of moisture making them tender muffins. It makes delicious fresh strawberry muffins.

Fresh Strawberry Muffins

What are the Ingredients in Healthy Strawberry Muffin Recipe

Just a few simple ingredients:

  • bananas
  • sugar: granulated, raw sugar, turbinado sugar, brown sugar, coconut sugar, you can even use maple syrup
  • egg
  • sour cream or Greek yogurt, you can also use unsweetened applesauce
  • milk, almond milk, or oat milk will all work fine in this recipe
  • vanilla extract
  • all purpose white flour or white whole wheat flour (I have not tried this with almond flour though)
  • baking powder
  • baking soda
  • salt
  • strawberries, fresh berries or frozen (keep frozen if using)
  • Optional: a little bit of fresh lemon zest, quick oats (you can put these in the muffin batter or on the muffin tops)

How to Make Healthy Strawberry Banana Muffins

Using juicy berries when they are perfectly ripe in the Summer, make these are a healthy and delicious snack.

As I mentioned, you’ll just need one large mixing bowl to mix these up! So grab that bowl and let’s get to it.

  1. Mix the wet ingredients together
  2. Sift in the dry ingredients
  3. Fold in the strawberries
  4. Then fill your lined muffin tin with the batter and bake!
  • Preheat oven to 425F (this high heat at the beginning helps to make those beautiful domed tops – fluffy muffins!) and line a muffin pan with paper liners or spray with nonstick cooking spray
  • In a large bowl, mash bananas then add in the rest of the wet ingredients: sugar, sour cream, milk, egg, vanilla extract. Mix/whisk until smooth.
  • Using a wire strainer or sifter, add the dry ingredients: flours, powder, soda, and salt then shake into the wet ingredients.
  • Mix the dry and wet ingredients together just until incorporated.
  • Add the strawberries and fold gently – don’t over mix.
  • With a spoon or ice cream scoop, spoon the mix into the muffin cups filling to top. Top with more strawberries if you choose.
  • Bake muffins for 5 minutes THEN reduce the heat to 350 and bake for 10-12 more minutes. The top of the muffins should have a nice dome and look dry to the touch.
  • Remove from the oven and place muffin tin on a cooling rack for about 5 minutes.
  • Remove muffins from tin and cool on a wire rack.
  • Serve warm with butter!
  • Muffins will keep at room temp for about 3 days.
  • Freeze for 3 months – make sure to wrap in plastic wrap or place in a plastic bag

Recipe updated June 21, 2022

Grab The Recipe For These Bakery Style Strawberry Muffins:

Perfect Strawberry Banana Muffins

Strawberry Banana Muffins

Yield: 6 Jumbo
Prep Time: 15 minutes
Cook Time: 17 minutes 15 seconds
Additional Time: 5 minutes
Total Time: 37 minutes 15 seconds

Delicious fluffy Strawberry Banana muffins are bursting with fresh bananas and juicy Summer strawberries. Sour cream gives these the perfect bite; no dry, crumbly muffins here!

Ingredients

  • 2 large bananas, ripe
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 cup sour cream or yogurt
  • 1/3 cup milk
  • 1 Tbsp vanilla extract
  • 1 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup diced strawberries, fresh or frozen (keep frozen if using)

Instructions

  1. Preheat oven to 425F (this high heat at the beginning helps to make those beautiful domed tops!) and line a muffin tin with holders or spray with nonstick spray
  2. In a large bowl, mash bananas then add in the rest of the wet ingredients: sugar, sour cream, milk, egg, vanilla extract. Mix/whisk until smooth.
  3. Using a wire strainer or sifter, add the dry ingredients: flours, powder, soda, and salt then shake into the wet ingredients.
  4. Mix the dry and wet ingredients together just until incorporated.
  5. Add the strawberries and fold gently - don't over mix.
  6. With a spoon or ice cream scoop, spoon the mix into the muffin cups filling to top. Top with more strawberries if you choose.
  7. Bake for 5 minutes THEN reduce the heat to 350 and bake for 10-12 more minutes. The muffins should have a nice dome and look dry to the touch.
  8. Remove from the oven and place muffin tin on a cooling rack for about 5 minutes.
  9. Remove muffins from tin and cool on the rack.
  10. Serve warm with butter!
  11. Muffins will keep at room temp for about 3 days.
  12. Freeze for 3 months.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 333Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 45mgSodium 531mgCarbohydrates 62gFiber 3gSugar 27gProtein 8g

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Strawberry Banana Muffins

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3 Comments

    • Elaine

      Delicious and lower in sugar than all the other recipes. Baked as directed for 5 mins, then 12 minutes. I used a gluten free flour and they came out perfectly.

  • Laura L

    I’ve made these a few times for my daughter and they’re super yummy! I substitute sugar for agave or maple syrup.
    And I love the tip for 425 for five minutes! Game changer! Thanks 🙂

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